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Preheat your oven to 350°F (175°C). Dice the red potatoes, carrots, onion, and celery. Season the chicken thighs generously with Cavenders seasoning and Kinders Garlic & Herb seasoning.

Prepare the stuffing: In a medium pot, bring 3 cups of chicken broth to a boil. Add 1/2 stick of butter to the boiling broth until melted. Remove from heat, then stir in the Stove Top Stuffing mix according to package directions. Let it sit, covered, for 5 minutes.

In a large oven-safe pot or Dutch oven, heat 1 tablespoon of olive oil and 1/4 stick of butter over medium heat. Add the diced carrots, onion, and celery. Sauté until softened, about 5-7 minutes. Remove the sautéed vegetables from the pot and set aside, leaving any residual oil and butter in the pot.

Add the sautéed vegetables to the prepared stuffing. Crumble about half of the pre-made cornbread into the mixture. Gently fold everything together until combined. Transfer the stuffing mixture into a 9x13 inch baking dish. Pour the jarred gravy evenly over the top of the stuffing and dot with pads of butter. Bake for 30 minutes.

While the stuffing bakes, cook the chicken: In the same Dutch oven used for the vegetables, add 2 tablespoons of olive oil over medium-high heat. Place the seasoned chicken thighs skin-side down into the hot pot. Cook for 5-7 minutes without moving them, allowing the skin to crisp and brown.

Flip the chicken thighs and cook for another 4 minutes on the bottom side. Remove the chicken from the pot and set aside. Deglaze the bottom of the pot with 1 cup of chicken broth, scraping up any browned bits. Return the chicken thighs to the pot, skin-side up. Transfer the pot to the preheated oven and bake for 20 minutes.

While the chicken and stuffing are baking, prepare the mashed potatoes: Place the diced red potatoes in a large pot and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain thoroughly.

Return the drained potatoes to the pot. Add 1/2 stick of softened butter, 1/2 cup warm milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Mash the potatoes until smooth and creamy, adding more milk if needed to reach your desired consistency.

Once the stuffing has baked for 30 minutes, switch the oven to broil. Broil the stuffing for 3 minutes, or until the top is golden brown and crispy. Keep a close eye on it to prevent burning.

Remove the chicken from the oven. Carefully remove the chicken thighs from the Dutch oven. Place the Dutch oven back on the stovetop over medium heat. Whisk 2 tablespoons of all-purpose flour into the remaining liquid and drippings in the pot. Bring to a simmer, whisking constantly, until the gravy thickens to your desired consistency.

To serve, place a generous scoop of mashed potatoes on a plate. Top with a spoonful of the cornbread stuffing, then add a chicken thigh. Ladle the freshly made gravy generously over the chicken, stuffing, and potatoes.


Preheat your oven to 350°F (175°C). Dice the red potatoes, carrots, onion, and celery. Season the chicken thighs generously with Cavenders seasoning and Kinders Garlic & Herb seasoning.

Prepare the stuffing: In a medium pot, bring 3 cups of chicken broth to a boil. Add 1/2 stick of butter to the boiling broth until melted. Remove from heat, then stir in the Stove Top Stuffing mix according to package directions. Let it sit, covered, for 5 minutes.

In a large oven-safe pot or Dutch oven, heat 1 tablespoon of olive oil and 1/4 stick of butter over medium heat. Add the diced carrots, onion, and celery. Sauté until softened, about 5-7 minutes. Remove the sautéed vegetables from the pot and set aside, leaving any residual oil and butter in the pot.

Add the sautéed vegetables to the prepared stuffing. Crumble about half of the pre-made cornbread into the mixture. Gently fold everything together until combined. Transfer the stuffing mixture into a 9x13 inch baking dish. Pour the jarred gravy evenly over the top of the stuffing and dot with pads of butter. Bake for 30 minutes.

While the stuffing bakes, cook the chicken: In the same Dutch oven used for the vegetables, add 2 tablespoons of olive oil over medium-high heat. Place the seasoned chicken thighs skin-side down into the hot pot. Cook for 5-7 minutes without moving them, allowing the skin to crisp and brown.

Flip the chicken thighs and cook for another 4 minutes on the bottom side. Remove the chicken from the pot and set aside. Deglaze the bottom of the pot with 1 cup of chicken broth, scraping up any browned bits. Return the chicken thighs to the pot, skin-side up. Transfer the pot to the preheated oven and bake for 20 minutes.

While the chicken and stuffing are baking, prepare the mashed potatoes: Place the diced red potatoes in a large pot and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain thoroughly.

Return the drained potatoes to the pot. Add 1/2 stick of softened butter, 1/2 cup warm milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Mash the potatoes until smooth and creamy, adding more milk if needed to reach your desired consistency.

Once the stuffing has baked for 30 minutes, switch the oven to broil. Broil the stuffing for 3 minutes, or until the top is golden brown and crispy. Keep a close eye on it to prevent burning.

Remove the chicken from the oven. Carefully remove the chicken thighs from the Dutch oven. Place the Dutch oven back on the stovetop over medium heat. Whisk 2 tablespoons of all-purpose flour into the remaining liquid and drippings in the pot. Bring to a simmer, whisking constantly, until the gravy thickens to your desired consistency.

To serve, place a generous scoop of mashed potatoes on a plate. Top with a spoonful of the cornbread stuffing, then add a chicken thigh. Ladle the freshly made gravy generously over the chicken, stuffing, and potatoes.
